CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Canadian |
Low-cal, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
12 |
oz |
Fettuccine |
2 |
c |
Broccoli flowerets & stems |
2 |
|
Carrots, lg1/4" diag slices |
1/2 |
c |
Milk, low-fat |
1/3 |
c |
Sour cream, reduced-fat |
1 1/2 |
T |
Dijon mustard, country-style |
1/4 |
t |
Salt |
1/4 |
t |
Pepper |
1/4 |
c |
Parmesan cheese, grated |
4 |
oz |
Canadian bacon, chopped |
INSTRUCTIONS
Cook pasta according to package directions. Add broccoli and carrots
for last 5 minutes. Meanwhile, whisk together milk, sour cream,
mustard, salt, pepper and half of Parmesan cheese in small saucepan.
Place over medium-low heat, stirring, to heat through. Drain pasta.
Toss with the sauce, bacon and the remaining Parmesan cheese in a
serving bowl. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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